Page 33 - South Mississippi Living - June, 2025

shrimp were perfectly cooked – firm, with a hint of crunch and served tail-on. The chicken and steak were juicy with a delicious char from the grill. The pineapple infuses the meat with a bit of sweetness, but I recommend scraping the sides to get some of the grilled fruit with each bite. The combina- tion of sweet, salty, umami, and charred flavors is excellent, and the mix of textures makes it fun to eat.
The Panuchos are fried corn tortillas filled with refried beans and Cochinita Pibil, a Yucatan-style slow-roasted pork dish. This is a dish that “plays well with others,” so I rec- ommend jazzing them up with the different toppings. They come with red and green chili sauce, lime slices, pickled red onions, and sour cream, with Spanish rice and charro beans on the side. I loved the puffy, crunchy texture of the tortillas and appreciated that they didn’t fall apart. The pork was rich and succulent, with a citrusy, slightly spicy marinade.
The Birria Ramen is served with a robust beef consommé full of long, slurpy ramen noodles and tender slices of beef. They bring chopped onion, cilantro, and lime on the side so you can adjust to taste. This is a delicious, comforting dish that would be perfect on a rainy day. The consommé is bold and flavorful, and the sliced lime adds a bright, zesty twist.
For dessert, we enjoyed a cool, creamy Tres Leches cake topped with cherries and strawberries, as well as the Car- lota – a lime icebox cake layered with Maria cookies and lime-infused cream. Both were the perfect end to the meal: cool, sweet, and creamy – just what you want after a round of bold and spicy flavors.
El Chilango brings something special to the table – fresh ingredients, authentic flavors, and thoughtful presentation. Whether you’re craving comfort food or looking to try some- thing new, this spot is a standout worth visiting.
Tres Leches Cake.
Carlota.
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June 2025 | 33
Birria Ramen.
Surf & Turf.